I.

EXECUTIVE SUMMARY
In the Philippines, Lechon business are often located far from the big cities. Other
businesses in our industry sells medium rate sales for it is located in an area where
people have the capabilities to do it at the backyard of their homes with the right
materials and ingredients. Mel's Lechon is currently located in the City and is making
a High-Rate Sales because with the fast changing of the environment and advancing
of technologies, people rely on this for it is fast. Not unlike in the provinces if you
want to make Lechon you need to be patient and knowledgeable about the step by
step procedure in doing so. Almost 90% of the Filipinos in cities enjoy eating lechon
but is lazy enough to make one. Placing a Lechon Business in this area will make a
high profit for the owners.

II. MANAGEMENT AND ORGANIZATION

A.
• Name of the Company: Mel’s Lechon

• Logo:
 • Address: 1432 AP Reyes Street, Barangay Carmona, Makati
City

Mel’s Lechon is located in 1432 AP Reyes St. Brgy. Carmona, Makati

City. It is near Circuit Makati Mall and 5 different barangays. Mel’s
Lechon is located here because a lot of people in this area go to the
mall to relax, enjoy, eat and bond with their families. Products in this
mall is common and can be done at home so we give the customers
something they can’t do at their own convenience and that is Lechon.

B. MISSION AND VISION STATEMENTS

• Mission: To deliver best quality service for the customers to earn their
trust and loyalty and to grow the business by developing and marketing
pork dishes that are in the best quality. To enable and inspire the
customers to experience the best service and quality products of the
delicacies. That’s what we call success.
• Vision: Offering a fresh and delicious pork dishes to our dear
customer along with the best experience taste of our delicacies and
services.

C. KEY PERSONNEL, WORKFORCE AND SUPPORT PERSONNEL

The Mel’s Lechon key personnel will stay in contact with our customers and
will be able to respond to changes in this market much faster than our
competitors. The Mel’s Lechon will offer the best, most highly personalized
 service in the marketplace. Being a small, owner-operated company, we
intend to use this to our advantage to be absolutely certain that every one of
our customers receive excellent service. We will go out of our way to make
sure that our customers know that they truly matter to us. Sales reps and in-
house personnel who deal with customers will be carefully trained and given
wide latitude for ensuring that customers are always satisfied.

D. ORGANIZATIONAL CHART
Owner 1 Owner 2

Arianne Dizon Trishamae Sotto

Manager

Maxine Dela Cruz

Employee Employee Employee Employee Employee

E. OWNERSHIP: Partnership

F. CAPITALIZATION:
Our delicacies will be sold at affordable prices and we make sure that our
products are fresh and quality. We will ensure too the customer satisfaction
and manage their trust. These are the price of our delicacies:
III. PRODUCT PLAN
A. PURPOSE OF THE PRODUCT
To serve a unique taste in the customer. Affordable in budget with great
satisfaction and to become big and well known lechon.

B. PRODUCT UNIQUE FEATURE

Our product is unique in our chosen market because we offer some of the
Philippine heart delicacies that almost all of Filipino’s wants to eat. It is the
classic taste of the Lechon stuffed with seafood inside that give the
customers the provincial taste of their family’s love.

Mel’s Lechon products are classic flavored lechon but we added seafood
placed inside of the lechon for the twist. It gives the customer the flavor of
lechon and as well of the sea in one serve, it also gives them the feeling of
they are at their provincial homes relaxing and unwinding with all the
stress and problems they are facing.

C. PRODUCTION PROCESS AND CONTROLS

• Package of Products
We tend to box the Lechon to pick up and deliver it in the best quality and
it does not get dust in it while in deliver.

• Paper Bags for Lechon Belly

• Picture of Raw Materials, Processes and End Product
(i) Classic Lechon

• Raw Materials

• Processing
• End of Product

(ii) Lechon Belly

• Raw Materials

• Processing
• End of Product

(iii) Classic Lechon Stuffed with Seafoods

• Raw Materials
• Processing

• End of Product

D. DISTRIBUTION LOGISTICS
To begin, Mel’s Lechon will operate two delivery motorcycles for all
deliveries between scheduled delivery days. Deliveries will be made
Monday to Sunday. We will service all our customer with deliveries who
 don’t want a pick up’s. As the number of customer increase, the need for
additional delivery motorcycle will continue to be evaluated. With each
additional delivery, routes will be restructured to maintain maximum
efficiency.

IV. MARKET PLAN

A. MARKET ANALYSIS

B. MARKETING SALES AND STRATEGIES

Our basic marketing strategy is to work with customers on a one-to-one basis to
ensure their supply needs are being met and help develop unique marketing
programs for each of them. We intend to prioritize customer service and make it
a key component of our marketing programs. We believe that providing our
customers with what they want, when and how they want it, is the key to repeat
business and positive word-of-mouth advertising. Because we want to develop
close working relationships with our customers. We will closely integrate all of our
marketing and sales efforts to project a consistent image of our company and a
consistent positioning of our products and services. We will build this image
around our name” Mel’s Lechon” and emphasize to customers the high-quality
service that is behind this name. To support our marketing initiatives and product
knowledge, we will attend as many area conventions and trade shows as
possible to ensure we are offering the most up-to-date market trend information.

C. PRICING POLICY
This is our product costing on how we compute our delicacies in affordable
prices:
• Classic Lechon Piglet

RECIPE NAME: Classic Lechon Piglet TOTAL FOOD COST: 4,484

BASIC YIELD: 1 COST PER SERVING: 4,933.225
MARK UP: 30% SELLING PRICE: 6,414

INGREDIENTS BASIC QUANTITY UNIT COST AMOUNT

Whole piglet 20,000g 200/kilo Php.4,000
Soy sauce 75g 16/370ml Php.3.24
Salt 60g 30/kilo Php.1.8
Pepper 50g 24/50g Php.24
FOR STUFFING
Lemon grass 550g 155/kilo Php. 85.25
Garlic 640g 95/kilo Php.60.8
Onion 2kilos 120/kilo Php.240
Bay leaves 5g 10/30g Php.1.66
FOR GLAZE
Sprite 1000g 68/1L Php.68
TOTAL RECIPE COST Php. 4,484.75
BUFFER (10%) Php.448.475
GROSS COST Php.4,933.225
BASIC YIELD 1
COST PER SERVINGS Php.4,933.225
PROFIT/MARK UP Php.1,479.9675
SELLING PRICE Php.6,414

• Lechon Belly

RECIPE NAME: Lechon Pork Belly TOTAL FOOD COST: 2,828

BASIC YIELD: 2 COST PER SERVING: 1,560.9
MARK UP: 30% SELLING PRICE: 2,030

INGREDIENTS BASIC QUANTITY UNIT COST AMOUNT

Pork Belly 10kilos 280/kilo Php.2,800
Vinegar 50g 17/370ml Php.2.29
Salt 25g 30/kilo Php.0.75
Pepper 20g 24/50g Php.0.96
Lemon grass 150g 155/kilo Php. 23.25
Garlic 50g 95/kilo Php.4.75
Onion 50g 120/kilo Php.6
TOTAL RECIPE COST Php. 2,838
BUFFER (10%) Php.283.8
GROSS COST Php.3,121.3
BASIC YIELD 2
COST PER SERVINGS Php.1,560.9
PROFIT/MARK UP Php.468.27
SELLING PRICE Php.2,030

• Lechon baboy with stuffed seafoods

RECIPE NAME: Lechon Baboy with stuffed TOTAL FOOD COST: 6,606.75
Seafoods
BASIC YIELD: 1 COST PER SERVING: 7,267.425
MARK UP: 30% SELLING PRICE: 9,448

INGREDIENTS BASIC QUANTITY UNIT COST AMOUNT

Whole piglet 20,000g 200/kilo Php.4,000
Soy sauce 75g 16/370ml Php.3.24
Salt 60g 30/kilo Php.1.8
Pepper 50g 24/50g Php.24
FOR STUFFING
Lemon grass 550g 155/kilo Php. 85.25
Garlic 640g 95/kilo Php.60.8
Onion 2kilos 120/kilo Php.240
Bay leaves 5g 10/30g Php.1.66
Crabs 3 kilos 350/kilo Php. 1050
Shrimp 3 kilos 380/kilo Php. 1,140
FOR GLAZE
Sprite 1000g 68/1L Php.68
TOTAL RECIPE COST Php. 6,606.75
BUFFER (10%) Php. 660.675
GROSS COST Php.7,267.425
BASIC YIELD Php. 1
COST PER SERVING Php. 7,267.425
PROFIT/MARK UP Php. 2,180.227
(30%)
SELLING PRICE Php. 9,448

D. SALES PROJECTION
• Classic Lechon Piglet

Recipe cost/unit 4,484.73 Production Cost per Unit

Packaging 82.5 Rent 15,000

Total Food Cost 4,565.25 Light and Water 6,050

30% Mark-up 1,369.57 Gas 1,200

Production Cost 161.80 Depreciation per Month 1,570.72

Selling Prices Per Unit 6,179.12 Total 24,270.72

Add 12% 741.49 Total product Produce 150

Selling price Per Unit/VAT 6,920 Product Cost 161.80

• Lechon Belly
Recipe cost/unit 1,015 Production Cost Per
Unit
Packaging 82.5 Rent 15,000
Total food cost 1,097.5 Light and Water 6,050
30% Mark up 329.25 Gas 1200
Production cost 101.13 Depreciation Per 1,579.72
Month
Selling Price per unit 1610.38 Total 24,270.12

Add 12% 193.35 Total Product 240

Produce
Selling Price per Unit/VAT 1804 Production Cost 101.13

• Lechon Baboy with Stuffed Seafood

Recipe cost/unit 9,448 Production Cost Per Unit

Packaging 82.5 Rent 15,000
Total Food Cost 9,530.5 Light and water 6,050
30% Mark up 423.66 Gas 1,200
Production cost 269.67 Depreciation per month 1,570.72
Selling price per unit 10,306.33 Total 24,270.72
Add 12% 1236.75 Total Product Produce 90

Selling Price per Unit/VAT 11,543 Production Cost 269.67

V. FINANCIAL PLAN
A. STARTUP REQUIREMENT

ITEM Cost/unit Monthly units X Cost YEAR 1

 B. PROJECTED INCOME STATEMENT
• Classic Lechon Piglet

Recipe cost/unit 4,484.73 Production Cost per Unit

Packaging 82.5 Rent 15,000

Total Food Cost 4,565.25 Light and Water 6,050

30% Mark-up 1,369.57 Gas 1,200

Production Cost 161.80 Depreciation per Month 1,570.72

Selling Prices Per Unit 6,179.12 Total 24,270.72

Add 12% 741.49 Total product Produce 150

Selling price Per Unit/VAT 6,920 Product Cost 161.80

• Lechon Belly
Recipe cost/unit 1,015 Production Cost Per
Unit
Packaging 82.5 Rent 15,000
Total food cost 1,097.5 Light and Water 6,050
30% Mark up 329.25 Gas 1200
Production cost 101.13 Depreciation Per 1,579.72
Month
Selling Price per unit 1610.38 Total 24,270.12

Add 12% 193.35 Total Product 240

Produce
Selling Price per Unit/VAT 1804 Production Cost 101.13

• Lechon Baboy with Stuffed Seafood

Recipe cost/unit 9,448 Production Cost Per Unit

Packaging 82.5 Rent 15,000
Total Food Cost 9,530.5 Light and water 6,050
30% Mark up 423.66 Gas 1,200
Production cost 269.67 Depreciation per month 1,570.72
Selling price per unit 10,306.33 Total 24,270.72
Add 12% 1236.75 Total Product Produce 90

Selling Price per Unit/VAT 11,543 Production Cost 269.67